`Classic Lyonnaise Salad with Dijon Olive Oil Dressing - Olive Oil Times
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enEnglish
enEnglishfrFrançaiselελληνικάdeDeutscheitItalianozh-CN中文ptPortuguêsesEspañoltrTürkçehrHrvatskija日本語hiहिंदी

Classic Lyonnaise Salad with Dijon Olive Oil Dressing

A little French bistro meal at home. This simple, yet, hearty recipe, is filled with few but delicious ingredients: Crispy bacon, poached eggs, crispy croutons and a garlicky dijon dressing made using a lovely robust extra virgin olive oil.
Classic Lyonnaise Salad with Dijon Olive Oil Dressing
Classic Lyonnaise Salad with Dijon Olive Oil Dressing
By Patterson Watkins
Sep. 14, 2020 09:21 UTC

Lyonnaise salad (or Salad Lyonnaise) is a tra­di­tional dish hail­ing from the city of Lyon (touted as one of the best gas­tro­nomic cities in France). As far as sal­ads go, this one hits all the high notes. The poached eggs act almost as a sec­ond dress­ing, giv­ing cre­dence to the bacon-fried crou­tons to aid in the sop­ping. Frisee (or gem let­tuces) give a lit­tle palate play, pro­vid­ing some crunch. While the dress­ing adds notes of tart and tang, round­ing out the other ingre­di­ents har­mo­niously. 

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Classic Lyonnaise Salad with Dijon Olive Oil Dressing

5from2votes
Course: Salads, MainCuisine: FrenchDifficulty: Medium
Servings

4

serv­ings
Prep time

10

min­utes
Cooking time

30

min­utes

The salad dress­ing in this recipe can be made a cou­ple days in advance, espe­cially since there is a hefty bit of prep involved with this recipe, that will cer­tainly save a lit­tle bit on time. Frisee let­tuce can be a tricky ingre­di­ent to get your hands on. Gem let­tuces, arugula or even endive are all wel­come sub­sti­tu­tions.

Ingredients

  • 2table­spoonswhite wine vine­gar

  • 8eacheggs

  • 4 – 5eachthick slices slab bacon, cut into cubes

  • 1eachdemi baguette (or half of a whole baguette)

  • 1eachshal­lot, peeled and minced

  • 1eachgar­lic cloves, peeled and minced

  • 1table­spoondijon

  • 2table­spoonswhite wine vine­gar

  • 6table­spoonsmedium-robust inten­sity extra vir­gin olive oil

  • 1/4tea­spooncracked black pep­per

  • pinchgran­u­lated sugar

  • 5ozfrisee or gem let­tuces

Directions

  • Bring a large pot, filled halfway with water, to a sim­mer over medium-high heat. Once sim­mer­ing, stir in vine­gar and care­fully crack in eggs. Reduce heat to medi­um/medium-low and cook for 3 – 4 min­utes or until egg whites are firm and yolks are still a lit­tle runny. Remove from the pot using a slot­ted spoon.
  • Heat a large skil­let over medium-high heat. Once hot, add bacon and cook until browned and crisp, about 3 min­utes. Remove bacon with a slot­ted spoon (reserv­ing as much bacon grease in the skil­let) and set aside drain on a paper towel.
  • Return the skil­let (with reserved grease) to medium-high heat and add baguette slices. Toast for 1 – 2 min­utes, or until crispy and golden brown. Remove from the skil­let and set aside.
  • In a large bowl, whisk together shal­lot, gar­lic, dijon, vine­gar and olive oil until com­bined. Season dress­ing with some pep­per and sugar.
  • Divide let­tuces between plates and top with poached eggs, bacon and crou­tons. Drizzle with dress­ing right before serv­ing.

Discover more recipes with extra virgin olive oil.

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